Shrimp & Eggplant Dressing Recipe at Nola Cuisine

In this post I dive into a classic Italian American New Orleans favorite that's not a Muffuletta, Shrimp and Eggplant Dressing. It’s one of those dishes that hits every comfort note: flaky tender eggplant layered with juicy shrimp, bound together with breadcrumbs, herbs, and a rich stock. The eggplant gets perfectly cooked so it holds its shape without turning mushy, and the shrimp add a sweet briny lift. It’s baked until golden on top, with crispy edges and a creamy interior, simple ingredients, big flavor, and the kind of soul food that warms you from the inside out. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Stanley Restaurant

Stumbled upon Stanley Restaurant in Jackson Square after a long day of dining detours, and what a jackpot that turned out to be! Chef Scott Boswell’s laid-back spot serves up comforting breakfast and brunch with inventive twists: the Breux Bridge Benedict, on toasted Leidenheimer French bread topped with Charlie T’s boudin, American cheese, a poached egg, and hollandaise proved to be pure culinary daydreams.

The Reuben, with Boar’s Head corned beef and pastrami, Swiss and provolone, sauerkraut, and Russian dressing on toasted rye, was equally satisfying. We balanced our meal with Po’Boy sliders—oyster, Korean beef, and Club Stanley—which revealed the standout: a Korean barbecue-style roast beef topped with kimchee that I’d go back for in a heartbeat. To top it all off, their housemade bananas foster ice cream hit the sweet spot. Great food, people-watching gold, and casual charm. Stanley is a must on any NOLA brunch crawl!

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Cochon Butcher

This visit to Cochon Butcher (next door to Cochon on Tchoupitoulas) reads like a love letter to in-house charcuterie: deep-smoked, beef-casing andouille; salamis, mortadella, rillettes, terrines, pickles, and Creole mustard—all made on site.

You get a behind-the-scenes peek at upstairs curing rooms (duck pastrami in progress), a shout-out to the then-new Calcasieu events space, and a memorable taste of the shop’s “bacon praline” studded with house Kurobuta bacon.

For lunch, the muffuletta—with finely chopped olive salad, perfect bread, and house meats—earns raves for flavor and value, and a lagniappe tartiflette with Reblochon seals the deal. It’s enthusiastic, photo-rich, and celebratory of Link/Stryjewski’s pork palace.

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Homemade Boudin Recipe at Nola Cuisine

I’ve been craving real-deal Boudin, so I made a batch the way I like it—tender pork with a little liver for depth, the trinity and garlic cooked down, long-grain rice, green onion and parsley, and just enough cayenne to wake it up. It’s juicy, seasoned right, and the casings have that little snap whether you steam them or crisp them in a skillet. I walk through the whole thing—rice-to-meat ratio, texture fixes, and make-ahead tips—on NolaCuisine.net. If you miss the taste of a roadside stop in Cajun country, this will scratch the itch. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Domilise's Po Boy and Bar at Nola Cuisine

Domilise’s has always held a special place in New Orleans history and in my heart. Since 1918, this Uptown landmark has been the spot for incredible po-boys—shrimp, oyster, roast beef, you name it. But what made the place truly unforgettable was Dot Domilise herself, who greeted everyone like family.

Eating at Domilise’s isn’t just about a sandwich, it’s about experiencing a piece of the city’s soul, where tradition and community come together in every bite.

Check out the entire post at Nola Cuisine here: Domilise's Po Boy and Bar at Nola Cuisine! Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Cassamento's Restaurant

One of New Orleans’ true dining treasures, Casamento’s Restaurant has been serving up its legendary oysters and seafood since 1919. From the classic tiled dining room to the famous oyster loaves and fresh shucked oysters at the bar, every visit feels like stepping into a piece of local history. Proud to share this feature on NolaCuisine.net celebrating a true Uptown institution that continues to define the city’s food culture. View the entie Casamento's post in it's entirety here: Cassamento's Restaurant Post at Nola Cuisine

Be sure and check out my Creole and Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

The Bibliography of Creole and Cajun Cookbooks

I have a rather ridiculous collection of Creole and Cajun Cookbooks as you can see in the photos. I've always been fascinated with them, they all have a lot of the same dishes in them that are completely different which I find interesting and fun to pine over. I'm working on a pretty complete list on my Bibliography of Creole & Cajun Cookbooks which you can find at my site Nola Cuisine. Some are out of print but I have links to Amazon to get them used and some are quite cheap. I also have links to some of the pretty rare ones in case they happen to show up for sale, a couple of my favorites are the Chez Helene Cookbook and Maylie's Table D'Hote Recipes

...my white whale is Leruth's Front Door Back Door Cookbook, it's quite rare these days but I'm always looking.

Potatoes Galette Recipe at Nola Cuisine!

This new post at Nola Cuisine highlights a potato galette that feels like it belongs among New Orleans’ old-line classics such as Brabant Potatoes, even though its inspiration comes from the legendary Chez L’Ami Louis in Paris, famously featured on Phil Rosenthal’s show. Thinly sliced potatoes are slowly cooked in duck fat until they turn irresistibly golden and crisp, creating a dish that is both rustic and indulgent. Perfect alongside a simple roast chicken or a lavish holiday spread, this galette shows how patience and rich ingredients can transform humble potatoes into something truly extraordinary. Here is the recipe: Potatoes Galette Recipe Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Great Chefs of New Orleans: Austin Leslie at Nola Cuisine

Great Chefs of New Orleans: Austin Leslie Austin Leslie, the beloved “Godfather of Fried Chicken,” was a true New Orleans culinary legend whose Creole-Soul cooking at Chez Helene and later Jacques-Imo’s captured the heart and flavor of the city. From humble beginnings delivering fried chicken on a bicycle to inspiring the TV show Frank’s Place, Leslie’s career was marked by unmatched skill, big personality, and a deep love for feeding people. His signature fried chicken, topped with garlic-parsley persillade and a dill pickle slice, became iconic, and his impact on Creole cuisine lives on well beyond his passing in 2005. This tribute celebrates his life, legacy, and the flavors that made him unforgettable, along with a recreation of his legendary fried chicken recipe

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!